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Jambalaya

Prep Time:

20 Minutes

Cook Time:

40 min - 1.5 hours

Serves:

6 Servings

Level:

Beginner

About the Recipe

Jambalaya is a timeless dish that embodies the rich culinary heritage of Louisiana. Rooted in both Creole and Cajun traditions, this one-pot wonder is a vibrant celebration of bold flavors, hearty ingredients, and cultural fusion. Combining savory proteins like chicken, sausage, and shrimp with fragrant spices, vegetables, and perfectly seasoned rice, jambalaya offers a comforting yet exciting dining experience.

Whether you’re hosting a festive gathering or looking for a satisfying family meal, jambalaya is versatile, easy to make, and always a crowd-pleaser. With its origins tied to Spanish paella and influenced by French and African cuisines, this dish tells a story with every bite—a story of tradition, community, and the love of good food.

Ingredients

  • 1 tbsp oil

  • 1 lb Andouille sausage

  • 1 lb boneless skinless chicken breasts

  • 1 lb shirmp peeled and deveined (optional)

  • 2 tbsp Flour

  • 2 tbsp butter

  • 1 Yellow onion chopped

  • 4 Green onions chopped

  • 4 cloves garlic - pressed

  • 3 Ribs celery chopped

  • 1 green bell pepper chopped

  • 1/2 red bell pepper chopped

  • 1 1/2 tsp dried basil

  • 1 tsp smoked paprika

  • 1 tbsp Cajun seasoning

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/4 tsp cayenne (optional)

  • 14.5 oz diced tomatoes

  • 4 cups chicken broth

  • 2 cups Long grain white rice


Preparation

Step 1. Prepare the Ingredients

• Cut the chicken into cubes, slice the sausage, and get the shrimp ready. Chop the onion, bell pepper, celery, and garlic. Gather and measure all the spices.


Step 2. Sear the Proteins

• Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned. Remove and set aside. • Add the sausage slices to the pot and brown them for 3-4 minutes. Remove and set aside with the chicken.


Step 3. Sauté the Vegetables

• Add the remaining olive oil to the pot. Sauté the onion, bell pepper, and celery until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.


Step 4. Toast the Rice

• Stir in the rice and cook for 2-3 minutes to toast it slightly, adding a nutty depth to the dish.


Step 5. Add Liquids and Seasoning

• Pour in the chicken broth and diced tomatoes (with their juices). Stir in the Cajun seasoning, smoked paprika, basil, cayenne (if using), salt, and pepper. Mix well.


Step 6. Combine and Simmer

• Return the chicken and sausage to the pot. Stir everything together, bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally to prevent sticking.


Step 7. Cook the Shrimp

• Add the shrimp during the last 5 minutes of cooking. Stir them into the rice mixture, ensuring they cook through and turn pink.


Step 8. Adjust and Finish

• Check the seasoning and adjust salt, pepper, or spices as needed. If the rice is too dry, add a splash of broth.


Step 9. Garnish and Serve

• Once the rice is tender and the flavors are melded, remove the pot from heat. Garnish with sliced green onions and fresh parsley if desired. Serve hot and enjoy! Jambalaya is best served fresh but also reheats beautifully, making it a fantastic option for meal prep or leftovers.


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